Handbook of Meat and Meat Processing, Second Edition

979 Pages·2012·25.62 MB·English

by  Y. H. Hui

K11665_cover 11/29/11 11:04 AM Page 1

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SECOND EDITION

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat
Processing, Second Edition, contains a complete update of materials and nearly twice the number
of chapters. Divided into seven parts, the book covers the entire range of issues related to meat
and meat processing, from nutrients to techniques for preservation and extending shelf life.

Topics discussed include:

• An overview of the meat-processing industry

• The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry

• Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture,
and control of microbial contamination

• The primary processing of meat, including slaughter, carcass evaluation, and kosher laws

• Principles and applications in the secondary processing of meat, including breading, curing,
fermenting, smoking, and marinating

• The manufacture of processed meat products such as sausage and ham

• The safety of meat products and meat workers, including sanitation issues and hazard analysis

Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been
carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat
products it is a critical tool for all food industry professionals and regulatory personnel.

FOOD & NUTRITION

Handbook of
MEAT AND
MEAT PROCESSING

SECOND EDITION

Edited by Y. H. Hui, PhD

Handbook of
MEAT AND
MEAT PROCESSING

Associate Editors
J. L. Aalhus, PhD
L. Cocolin, PhD
I. Guerrero-Legarreta, PhD
L. M. Nollet, PhD
R. W. Purchas, PhD
M. W. Schilling, PhD
P. Stanfield, MS, RD
Y. L. Xiong, PhD

SECOND EDITION

CRC Press is an imprint of the
Taylor & Francis Group, an informa business

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© 2012 by Taylor & Francis Group, LLC
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Version Date: 20111117

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v

Contents

Preface.......................................................................................................................................................ix
Editor.........................................................................................................................................................xi
Contributors.............................................................................................................................................. xv

Part I Meat Industries

1. Meat Industries: Characteristics and Manufacturing Processes................................................ 3

Y. H. Hui

Part II Meat Science

2. Muscle Biology................................................................................................................................. 35

Amanda D. Weaver

3. Meat Composition........................................................................................................................... 45

Robert G. Kauffman

4. Postmortem Muscle Chemistry..................................................................................................... 63

Marion L. Greaser and Wei Guo

Part III Quality and Other Attributes

5. Meat Color....................................................................................................................................... 81

Lorenzo Castigliego, Andrea Armani, and Alessandra Guidi

6. Flavors and Flavor Generation of Meat Products..................................................................... 107

Tzou-Chi Huang and Chi-Tang Ho

7. Analytical Methods for Meat and Meat Products..................................................................... 139

O. A. Young, D. A. Frost, and M. Agnew

8. Recent Advances in Meat Quality Assessment............................................................................161

Jean-Louis Damez and Sylvie Clerjon

9. Beef Texture and Juiciness............................................................................................................177

M. Juárez, N. Aldai, Ó. López-Campos, M. E. R. Dugan, B. Uttaro, and J. L. Aalhus

10. Sensory Evaluation of Muscle Foods........................................................................................... 207

M. Wes Schilling and Alessandra J. Pham

11. Meat and Functional Foods.......................................................................................................... 225

Francisco Jiménez-Colmenero, Ana Herrero, Susana Cofrades, and Claudia Ruiz-Capillas

vi
Contents

12. Meat Species Identification.......................................................................................................... 249

Zülal Kesmen and Hasan Yetim

13. Sources and Control of Microbial Contamination on Red Meat............................................. 277

John Mills

14. Application of Proteomics to Understand Meat Quality........................................................... 287

Surendranath P. Suman

Part IV Primary Processing

15. Antemortem Handling.................................................................................................................. 303

Jarumi Aguilar-Guggembuhl

16. Postmortem Handling....................................................................................................................315

Rosy Cruz-Monterrosa and Isabel Guerrero-Legarreta

17. Electrical Stimulation in Meat Processing................................................................................. 323

Daniel Mota-Rojas, Patricia Roldán-Santiago, and Isabel Guerrero-Legarreta

18. Carcass Evaluation........................................................................................................................333

Roger W. Purchas

19. Chilling and Freezing Meat......................................................................................................... 357

Mike F. North and Simon J. Lovatt

20. Irradiation of Meat........................................................................................................................381

Hesham M. Badr

21. Slaughtering Operations and Equipment................................................................................... 407

Isabel Guerrero-Legarreta and María de Lourdes Pérez-Chabela

22. A Review of Kosher Laws with an Emphasis on Meat and Meat Products.............................415

Joe M. Regenstein and Carrie E. Regenstein

Part V Secondary Processing: Principles and Applications

23. Meat Emulsions............................................................................................................................. 447

Violeta Ugalde-Benítez

24. Mechanical Deboning................................................................................................................... 457

Manuel Viuda-Martos, Juana Fernández-López, and José Angel Pérez-Álvarez

25. Breading......................................................................................................................................... 469

Teresa Sanz and Ana Salvador

26. Marination: Ingredient Technology............................................................................................ 479

Brian S. Smith

27. Marination: Processing Technology............................................................................................ 495

J. Byron Williams

Contents
vii

28. Drying: Principles and Applications........................................................................................... 505

S. J. Santchurn, E. Arnaud, N. Zakhia-Rozis, and A. Collignan

29. Thermal Technology..................................................................................................................... 523

Isabel Guerrero-Legarreta and Raquel García-Barrientos

30. Meat-Curing Technology..............................................................................................................531

J. M. Martin

31. Meat-Smoking Technology........................................................................................................... 547

Joshua L. Herring and Brian S. Smith

32. Meat Fermentation.........................................................................................................................557

Luca Cocolin and Kalliopi Rantsiou

33. Nonmeat Ingredients and Additives............................................................................................ 573

Youling L. Xiong

Part VI Secondary Processing: Products Manufacturing

34. Meat and Meat Products...............................................................................................................591

Robert Maddock

35. Meat and Commerce in the United States: Label Requirements and

Purchase Specifications................................................................................................................ 605

Y. H. Hui

36 Safe Practices for Sausage Production in the United States......................................................619

Y. H. Hui

37. Mold-Ripened Sausages................................................................................................................ 647

Kálmán Incze

38. Chinese Sausages........................................................................................................................... 663

Zhang Xue Gang and Tan Sze Sze

39. Dry-Cured Ham............................................................................................................................ 673

Pere Gou, Jacint Arnau, Núria Garcia-Gil, Elena Fulladosa, and Xavier Serra

40. Turkish Pastirma: A Dry-Cured Beef Product.......................................................................... 689

Ersel Obuz, Levent Akkaya, and Veli Gök

Part VII Meat Safety and Workers Safety

41. An Overview on Meat Safety in the United States......................................................................701

Y. H. Hui

42. Sanitation Performance Standards..............................................................................................715

Y. H. Hui

43. Hazard Analysis and Critical Control Point System..................................................................741

Y. H. Hui

viii
Contents

44. Shelf-Stable Processed Meat Products........................................................................................ 769

Y. H. Hui

45. Not Shelf-Stable Processed Meat Products.................................................................................791

Y. H. Hui

46. Processing Raw Products: Safety Requirements in the United States.................................... 829

Y. H. Hui

47. Ground Meat Processing and Safety........................................................................................... 865

Y. H. Hui

48. Guidance on Meat Establishment Facilities and Equipment.................................................... 881

Y. H. Hui

49. Sanitation of Food-Processing Equipment................................................................................. 903

Y. H. Hui

50. Enforcement Tools for Meat in Commerce in the United States...............................................917

Y. H. Hui

51. Meat Processing and Workers’ Safety........................................................................................ 929

Y. H. Hui

Appendix I: A Discussion of Stunned and Nonstunned Slaughter.................................................. 943

Joe M. Regenstein

ix

Preface

The.consumption.of.red.meat.and.meat.products.has.a.long.history.in.most.cultures..Meat.is.a.source.of.
nutrients,.as.well.as.a.sign.of.wealth.in.some.countries..Various.techniques.have.been.developed.in.dif-
ferent.parts.of.the.world.over.the.centuries.to.preserve.meat.for.extended.shelf.life.and.enjoyment..Even.
nonedible.parts.of.animals.are.used.for.various.reasons..Thus,.meat,.meat.products,.and.by-products.are.
important.to.our.daily.life.

In.the.past.three.decades,.many.books.on.the.science.and.technology.of.meats.and.meat.products.have.

been.published..Many.of.these.books.are.useful.reference.texts.and.well.received.by.professionals.in.the.
meat.industries,.academia,.and.the.government..Meat Science and Applications.is.one.such.example..It.
was.published.in.2001.by.Marcel.Dekker.of.New.York..A.decade.later,.CRC.Press.is.publishing.a.second.
edition.of.the.book.with.a.new.title,.Handbook of Meat and Meat Processing..The.change.in.title.reflects.
the.expansion.of.coverage.in.depth.and.breadth.from.the.first.edition,.as.illustrated.in.the.table.of.con-
tents.of.this.book..Apart.from.updating.materials.in.the.first.edition,.the.new.edition.contains.51.chapters.
instead.of.27.

This.second.edition.is.divided.into.seven.parts..Part.I.covers.an.overview.of.the.meat-processing.indus-

tries.in.the.United.States..Part.II.discusses.the.basic.science.if.meat,.including.chapters.on.muscle.biol-
ogy,.meat.composition,.and.chemistry..Part.III.covers.meat.attributes.and.characteristics.such.as.color,.
flavor,.and.analyses..Part.IV.describes.the.primary.processing.of.meat,.including.antemortem.and.post-
mortem.slaughter,.carcass.evaluation,.religious.status,.and.so.on..Part.V.discusses.the.principles.and.
applications.in.the.secondary.processing.of.meat,.for.example,.breading,.curing,.and.fermentation..Part.
VI.focuses.on.the.manufacture.of.some.processed.meat.products.that.include.sausages,.ham,.and.others..
Part.VII.is.devoted.entirely.to.the.safety.of.meat.products.and.meat.workers.in.the.United.States.

Of.the.new.chapters,.half.is.distributed.among.Parts.I.through.VI..The.remaining.is.located.in.Part.VII..

Apart.from.new.developments.in.science.and.technology,.the.materials.in.Part.VII.should.serve.as.excel-
lent.frames.of.reference.for.countries.exporting.meat.to.the.United.States..This.book.is.unique.in.several.
aspects:.it.is.an.updated.comprehensive.source,.it.contains.topics.not.covered.in.similar.books,.and.its.
editors.and.contributors.include.experts.from.government,.industry,.and.academia.worldwide.

The.editorial.team.is.made.up.of.eight.associate.editors.from.six.countries..Each.has.unique.contribu-

tions.in.the.planning.and.execution.of.this.enormous.project,.as.illustrated.by.each.person’s.professional.
status:

•. Dr..Aalhus.is.a.meat.scientist.with.the.Lacombe.Research.Centre,.Alberta,.Canada..She.is.an.

expert.on.meat.tenderness,.as.documented.by.her.numerous.professional.publications.

•. Dr..Cocolin.is.the.editor-in-chief.of.International Journal of Food Microbiology,.with.exper-

tise.in.food.fermentation..He.is.with.the.University.of.Turin,.Italy.

•. Dr..Guerrero,.an.established.scientist.in.meat.and.poultry,.is.also.a.chemical.engineer..She.is.a.

distinguished.professor.at.the.Metropolitan.University.Iztapalapa.Campus,.Mexico.City..She.is.
the.editor.of.the.two-volume.texts.Handbook of Poultry Science and Technology,.Wiley,.2010.

•. Dr..Nollet.teaches.at.the.Katholieke.Universiteit.Leuven,.Belgium..He.is.the.editor-in-chief.of.

two.books.on.meat.quality.and.analysis..His.research.interest.is.reflected.by.the.more.than.20.
professional.reference.texts.on.food.and.water.analyses.that.he.has.edited.

•. Dr..Purchas.of.Massey.University,.New.Zealand,.is.the.only.academician.in.the.team.with.

extensive.research.activities.in.both.animal.science.and.meat.science,.with.special.interest.in.
the.characteristics.of.meat.quality.

•. Ms..Stanfield.is.a.consultant.to.the.health.industry.and.has.authored.five.books.in.allied.health.

and.many.chapters.in.professional.books.in.food.science,.technology,.and.engineering.

x
Preface

•. Dr..Xiong.of.the.University.of.Kentucky.is.a.meat.scientist..He.is.an.elected.IFT.fellow.and.an.

associate.editor.for.several.food.science/meat.science.journals.

•. Dr..Schilling.of.Mississippi.State.University.has.expertise.in.meat.science,.sensory.science,.and.

food.chemistry,.as.documented.by.his.extensive.professional.publications..He.is.the.recipient.of.
the.Achievement.Award.by.the.American.Meat.Science.Association.

This.book.is.a.result.of.the.combined.efforts.of.nearly.100.highly.qualified.individuals.from.16.coun-

tries:. Belgium,. Canada,. China,. Egypt,. France,. Germany,. Hungary,. Italy,. Mauritius,. Mexico,. New.
Zealand,.Singapore,.Spain,.Taiwan,.Turkey,.and.the.United.States..Each.contributor.or.editor.was.respon-
sible.for.researching.and.reviewing.subjects.of.immense.depth,.breadth,.and.complexity..Care.and.atten-
tion.were.paramount.to.ensure.technical.accuracy.for.each.topic..This.volume.is.unique.as.stated.earlier,.
and. it. is. our. sincere. hope. and. belief. that. it. will. serve. as. an. essential. reference. on. meat. and. meat.
products.

We.wish.to.thank.all.the.contributors.for.sharing.their.expertise.throughout.our.journey..We.also.thank.

the. reviewers. for. giving. their. valuable. comments,. leading. to. improvements. in. the. content. of. each.
chapter.

The.production.of.a.volume.of.this.size.could.not.have.been.accomplished.without.the.hard.work.

and excellent.suggestions.of.professionals.in.the.production.team.assigned.by.CRC.Press.to.manage.the.
project..You.are.the.best.judge.of.the.quality.of.their.work.

Y. H. Hui

xi

Editor

Y. H. Hui.received.his.PhD.from.the.University.of.California.at.Berkeley..He.is.currently.a.senior.scientist.
with.the.consulting.firm.of.Science.Technology.System.at.West.Sacramento,.California..He.has.authored,.
coauthored,.edited,.and.coedited.more.than.35.books.in.food.science,.food.technology,.food.engineering,.
and.food.laws,.including.Handbook of Food Product Manufacturing.(2.volumes,.Wiley,.2007),.and.
Handbook of Food Science, Technology, and Engineering.(4.volumes,.CRC.Press,.2006)..He.is.currently.
a.consultant.for.the.food.industries.

Associate Editors

J. L. Aalhus.is.a.senior.meat.quality.scientist.at.the.Agriculture.&.Agri-Food.Canada.(AAFC).Research.
Centre.in.Lacombe,.Alberta,.located.in.the.heart.of.the.livestock.industry.in.Canada..Her.23.year.research.
career.has.focused.on.value.chain.strategies.to.improve.the.product.quality.for.the.Canadian.beef,.pork,.
and.alternate.species.(e.g.,.bison,.elk,.musk-oxen).industries..Dr..Aalhus.obtained.her.PhD.from.the.
University.of.Alberta,.and.has.been.an.adjunct.professor.at.this.university.for.over.15.years,.providing.
research.collaboration.and.scientific.mentorship.to.postdoctoral.fellows,.graduate,.and.undergraduate.
students..She.has.authored.more.than.150.peer-reviewed.publications.and.more.than.200.technology.
transfer.articles,.and.is.a.frequently.sought.speaker..Dr..Aalhus.has.contributed.scientific.leadership.to.
government,.industry,.and.professional.organizations.and.was.recognized.by.industry.as.an.influential.
Woman.in.Agriculture..She.received.an.AAFC.Gold.Harvest.Award.in.2008,.acknowledging.her.scien-
tific.excellence.

Luca Cocolin.is.an.associate.professor.at.the.University.of.Turin,.Italy;.executive.board.member.of.the.
International. Committee. on. Food. Microbiology. and. Hygiene,. part. of. the. International. Union. of.
Microbiological.Societies;.and.editor-in-chief.of.International Journal of Food Microbiology..He.is.a.
member.of.the.editorial.board.of.Applied and Environmental Microbiology..He.has.coauthored.more.
than.150.papers.in.both.national.and.international.journals..Dr..Cocolin.is.an.expert.in.the.field.of.food.
fermentations.and.more.specifically.in.the.application.of..culture-independent.molecular.methods.for.the.
study.of.the.microbiota.of.fermented.foods..He.has..published.several.papers.on.the.microbiological.
aspects.of.fermented.sausages.considering.specifically.ecological.aspects.of.lactic.acid.bacteria,.coagu-
lase-negative.cocci,.and.yeasts.

Isabel Guerrero-Legarreta.has.a.Bs..Eng..degree.in.chemical.engineering.from.the.National.University.
of.Mexico,.MSc.from.the.University.of.Reading,.England,.and.PhD.from.the.University.of.Guelph,.
Canada..She.is.an.academic.staff.member.at.the.Metropolitan.University–Iztapalapa.Campus,.Mexico.
City..She.has.authored.87.research.papers.and.62.book.chapters,.and.coedited.10.scientific.books.on.meat.
science.and.technology,.food.chemistry,.and.utilization.of.aquatic.resources..She.has.guided.16.PhD.and.
13.MSc.students..She.is.the.editor-in-chief.of.the.two-volume.book.Handbook of Poultry Science and
Technology.and.the.coeditor.of.Handbook of Frozen Foods..She.has.coedited.books.in.Spanish:.Meat
Science and Technology,. Technology of Aquatic Resources—Volumes 1 and 2, and. Meat and Fish
Technology Practical Course..Her.main.research.interests.are.on.meat.quality,.active.compounds.in.land.
and.aquatic.foods,.and.deterioration.of.muscle.foods.in.tropical.and.subtropical.environments.

Leo M. L. Nollet.received.his.MS.(1973).and.PhD.(1978).in.biology.from.the.Katholieke.Universiteit.
Leuven,.Belgium..Dr..Nollet.is.the.editor.and.associate.editor.of.numerous.books..He.edited.for.Marcel.

xii
Editor

Dekker,.New.York.(now.CRC.Press.of.Taylor.&.Francis.Group).the.first.and.second.editions.of.Food
Analysis by HPLC.and.Handbook of Food Analysis..The.last.edition.is.a.three-volume.book..He.also.
edited.Handbook of Water Analysis.(first.and.second.editions).and.Chromatographic Analysis of the
Environment.(3rd.edition).(CRC.Press)..In.collaboration.with.F..Toldrá,.he.coedited.two.books.published.
in.2006.and.2007:.Advanced Technologies for Meat Processing.(CRC.Press).and.Advances in Food
Diagnostics. (Blackwell. Publishing—now. Wiley).. Along. with. M.. Poschl,. he. coedited. Radionuclide
Concentrations in Foods and the Environment.(CRC.Press,.2006)..He.coedited.several.books.with.Y..H..
Hui.and.other.colleagues:.Handbook of Food Product Manu facturing.(Wiley,.2007),.Handbook of Food
Science, Technology and Engineering.(CRC.Press,.2005),.Food Biochemistry and Food Processing
(Blackwell.Publishing-Wiley,.2006),.and.Handbook of Fruits and Vegetable Flavors.(Wiley,.2010)..He.
also.edited.Handbook of Meat, Poultry and Seafood Quality.(Blackwell.Publishing-Wiley,.2007)..He.
coedited.for.CRC.Press:.Handbook of Muscle Foods Analysis.(2008),.Handbook of Processed Meats and
Poultry Analysis.(2008),.Handbook of Seafood and Seafood Products Analysis.(2009),.Handbook of
Dairy Foods Analysis. (2009),. Handbook of Analysis of Edible Animal By-Products. (2011),. Safety
Analysis of Foods of Animal Origin.(2010),.Sensory Analysis of Foods of Animal Origin.(2010),.and.
Handbook of Pesticides: Methods of Pesticides Residues Analysis.(2009)..Other.finished.book.projects.
are.Food Allergens: Analysis, Instrumentation, and Methods.(with.A..van.Hengel).(CRC.Press,.2011).and.
Analysis of Endocrine Compounds in Food.(Wiley-Blackwell,.2011).

Roger W. Purchas.is.an.associate.professor.of.animal.science.in.the.Institute.of.Food,.Nutrition.and.
Human.Health.at.Massey.University.in.New.Zealand..He.has.a.PhD.in.food.science.from.Michigan.State.
University,.and.spent.3.years.in.a.postdoctoral.position.at.Sydney.University.in.Australia.before.taking.
up.his.current.position..His.research.activity.has.covered.numerous.areas.of.meat.science,.and.also.
research.into.the.growth.and.carcass.characteristics.of.cattle,.pigs,.deer,.and.lambs...Areas.of.particular.
research.interest.include.the.hormonal.control.of.growth.characteristics.of.meat-producing.animals,.the.
relationship.between.ultimate.meat.pH.and.meat.tenderness.and.other.quality.characteristics,.carcass.
muscularity.as.an.important.carcass.characteristic,.and.factors.affecting.the.concentrations.of.nutrients.
and.compounds.with.bioactive.properties.in.meat.

M. Wes Schilling.is.an.associate.professor.of.meat.science,.sensory.science,.and.food.chemistry.at.
Mississippi.State.University.in.the.Department.of.Food.Science,.Nutrition,.and.Health.Promotion..Dr..
Schilling.received.an.MS.in.applied.statistics.and.a.PhD.in.food.science.and.technology.at.Virginia.
Polytechnic.Institute.&.State.University.in.2002.under.the.direction.of.Norm.Marriott..His.research.
focuses.on.sensory.science,.meat.processing.(poultry,.beef,.pork,.and.catfish),.meat.quality,.flavor.chem-
istry,.and.statistical.methods..His.specific.research.program.on.sensory.research,.broiler.meat.quality,.
and.relationships.between.sensory.quality,.flavor.chemistry,.and.consumer.science.studies.has.earned.
him.numerous.university.and.national.awards..In.addition,.Dr..Schilling.has.published.more.than.60.
research.papers,.and.is.a.freelance.contributor.to.Meatingplace.Online..Dr..Schilling.was.also.recently.
awarded.the.Achievement.Award.by.the.American.Meat.Science.Association.

Peggy S. Stanfield.is.a.registered.dietitian.(RD).and.holds.an.MS.in.nutrition.and.clinical.dietetics..She.
is.the.senior.author.of.six.books.in.allied.health..She.has.coedited.five.books.in.food.science.and.food.
technology..She.has.contributed.many.chapters.to.professional.reference.books.in.food.science.and.food.
technology..She.is.currently.the.president.of.the.consulting.firm.Dietetic.Resources,.Twin.Falls,.Idaho..
She.is.a.consultant.to.health.institutions.(hospitals,.nursing.homes,.etc.).and.allied.health.professionals.

Youling L. Xiong.is.a.professor.of.food.chemistry.and.meat.science.at.the.Department.of.Animal.and.
Food.Sciences,.University.of.Kentucky..He.obtained.a.PhD.from.Washington.State.University.in.1989.
and.received.postdoctoral.training.at.Cornell.University..Dr..Xiong’s.research.focuses.primarily.on.food.
protein.chemistry.and.applications,.with.an.emphasis.on.muscle.food.processing.and.ingredient.technol-
ogy..His.fundamental.research.on.meat.protein.oxidation.and.functionality.and.the.study.of.enzymatic.
modification.of.plant.and.animal.proteins.to.produce.bioactive.peptide.food.ingredients.have.earned.him.

Editor
xiii

a.number.of.prestigious.national/international.awards.and.recognition..Dr..Xiong.has.published.more.
than.180.research.papers.in.peer-reviewed.journals,.contributed.25.book.chapters,.and.edited.or.coedited.
four.food.science.books..He.has.mentored.54.MS,.PhD,.and.postdoctoral.students..Dr..Xiong.is.an.
elected.IFT.Fellow.and.an.associate.editor.for.several.food.science/meat.science.journals.